Black bean tacos are a regular weeknight dinner in this house that everyone eats without complaint, which puts them in a very exclusive category. The spiced black beans are quick to make, deeply satisfying, and — critically — work extremely well as a "build your own" dinner, which means each person ends up with exactly what they want and I don't have to negotiate.
The key is not rushing the beans. Let the cumin and chilli bloom in the oil first, then add the beans and let them cook long enough for some to break down and the mixture to become jammy and thick. Watery beans in a taco are a sadness.
Set out all the toppings separately and let everyone at it: guacamole, sour cream, pickled jalapeños, lime, shredded cabbage, fresh coriander, grated cheese. More is more. The kids' tacos will look structurally unsound and that is fine. Tacos are meant to be eaten with some chaos involved.
"Build your own is not lazy parenting. It's democracy. I stand by this."
Ingredients
- 2 × 400g tins black beans, drained and rinsed
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried chilli flakes
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 8–10 small flour or corn tortillas
- Juice of 1 lime
- Salt and pepper
- Guacamole, sour cream, shredded cabbage, lime, coriander and cheese to serve
Method
Step 1
Heat the olive oil in a frypan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, cumin, paprika and chilli and stir for 1 minute until fragrant.
Step 2
Add the tomato paste and cook for 1 minute. Add the black beans with 3 tbsp of water. Cook, stirring and pressing some beans down with the back of a spoon, for 8–10 minutes until the mixture is thick and jammy. Season generously and add lime juice.
Step 3
Warm the tortillas in a dry pan or directly over a gas flame until charred in spots.
Step 4
Set out all the toppings in small bowls and let everyone build their own tacos. The beans can be served straight from the pan.
